Grilled Shrimp Poke

How to Make Grilled Shrimp Poke

1. 1

   Step 1: Make the marinade and marinate the shrimp

   In a medium bowl whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha until smooth. Reserve about 2 tablespoons of the marinade in a separate small bowl for finishing, then add the shrimp to the remaining marinade, toss to coat, and refrigerate for 10–15 minutes while you preheat the grill.

   For this step

   • 1 lbpeeled, deveined large shrimp
   • 1/4 cuplow-sodium soy sauce
   • 2 tbsptoasted sesame oil
   • 1 tbsprice vinegar
   • 1 tbsphoney
   • 1 tspsriracha (or preferred hot sauce)
   
2. 2

   Step 2: Prepare the grill

   Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates well to prevent sticking. If using wooden skewers, soak them 15 minutes first; otherwise thread shrimp onto metal skewers or use a grill basket for easy flipping.
   
3. 3

   Step 3: Grill the shrimp

   Place the shrimp on the hot grill and cook 2–3 minutes per side until opaque and lightly charred, basting once with the reserved marinade during the last minute. Remove shrimp as soon as they turn pink and firm to avoid overcooking, then let them rest briefly off the heat.
   
4. 4

   Step 4: Warm rice and prepare toppings

   Reheat the cooked rice if needed until warm and divide it among four bowls. While the rice warms, slice the avocado and have the green onions ready; you can gently toss avocado in a splash of rice vinegar if you like extra tang.

   For this step

   • 2 cupscooked short-grain rice (warmed)
   • 1 mediumripe avocado (peeled, pitted, sliced)
   
5. 5

   Step 5: Assemble the bowls

   Top each bowl of rice with a portion of grilled shrimp and arrange avocado slices beside the shrimp. Sprinkle with green onions and toasted sesame seeds, then drizzle the reserved (still-cold) marinade over the top or warm it briefly and spoon on for more intensity.

   For this step

   • 1 tbsptoasted sesame seeds
   • 2 stalksgreen onions (thinly sliced)
   
6. 6

   Step 6: Finish and serve

   Serve the grilled shrimp poke immediately so the shrimp stays warm and juicy; offer extra sriracha or soy on the side for guests. Leftovers keep 1–2 days in the fridge (store components separately) and are great chilled or gently reheated.
   

1. In a medium bowl whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha until smooth. Reserve about 2 tablespoons of the marinade in a separate small bowl for finishing, then add the shrimp to the remaining marinade, toss to coat, and refrigerate for 10–15 minutes while you preheat the grill.
2. Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates well to prevent sticking. If using wooden skewers, soak them 15 minutes first; otherwise thread shrimp onto metal skewers or use a grill basket for easy flipping.
3. Place the shrimp on the hot grill and cook 2–3 minutes per side until opaque and lightly charred, basting once with the reserved marinade during the last minute. Remove shrimp as soon as they turn pink and firm to avoid overcooking, then let them rest briefly off the heat.
4. Reheat the cooked rice if needed until warm and divide it among four bowls. While the rice warms, slice the avocado and have the green onions ready; you can gently toss avocado in a splash of rice vinegar if you like extra tang.
5. Top each bowl of rice with a portion of grilled shrimp and arrange avocado slices beside the shrimp. Sprinkle with green onions and toasted sesame seeds, then drizzle the reserved (still-cold) marinade over the top or warm it briefly and spoon on for more intensity.
6. Serve the grilled shrimp poke immediately so the shrimp stays warm and juicy; offer extra sriracha or soy on the side for guests. Leftovers keep 1–2 days in the fridge (store components separately) and are great chilled or gently reheated.